This rustic farmhouse bread with sourdough is the perfect everyday bread and great for beginners. The bread can either be baked on the same day or left overnight and put in the oven the next morning (you can find more information in the recipe notes). The recipe also requires no yeast and is fluffy and soft even without kneading, stretching or folding. The farmer’s bread also creates a beautiful pattern on the surface all by itself.

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Rustic farmhouse bread with spices

The high proportion of rye flour and wholegrain ensures that the sourdough bread stays fresh for a long time. However, it is important that the bread has cooled completely before it is cut. If fresh rye bread is cut too early, the crumb will become sticky. I know, few things are as tempting as freshly baked bread, but if you want your brown rye bread to last longer, I recommend leaving it to cool overnight – hard, I know!

Ingredients for farmhouse rye bread with sourdough

• Bread spice (crushed or coarsely ground) usually consists of caraway, aniseed, fennel seeds and coriander.
• Salt for the flavour. Wholegrain breads often need more salt than breads made from white flour.
• Rye groats or whole grain rye flour. The over-brewed coarse flour ensures that the rye bread stays fresh and soft for a long time.
• Wholegrain rye flour: I prefer to grind my wholemeal flours myself. Freshly ground flours have more flavour and more nutrients than supermarket flours. However, they do not keep for long and should always be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour.
• Brown wheat flour. The wheat content ensures that the farmer’s bread is lighter and fluffier than pure rye bread.
• Sourdough starter doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have sourdough discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly. Here you will find tips on how to keep your sourdough starter fit and healthy.

In three steps: How to make farmhouse bread

1. Pour boiling water over the rye groats, cover and leave to cool to room temperature.
2. Mix all the ingredients to form a dough and leave to rest. Pour the dough into the proofing basket and leave to rest. Either place the rye bread in the fridge overnight or bake on the same day.
3. Preheat the oven and bake the farmer’s bread for about 50 minutes at 230 °C. Leave to cool completely and enjoy.

Helpful tools – My recommendations

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• A grain mill* for freshly ground wholemeal flour.
• A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
• With this sharp baker’s knife*, you can make precise cuts in your bread and get creative with intricate scoring patterns.
• You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
• You can bake beautiful loaves with proofing baskets. There are round proofing baskets* and oval proofing baskets*. If you want to bake several loaves at the same time, I would recommend oval baskets. They take up less space in the fridge and oven.
• A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
• Baking steel* to make your bread, rolls and pizza nice and crispy.
• When baking bread in a Dutch oven*, you can do without baking steel and a steam tray because the Dutch oven has the perfect climate.
• A stainless steel kettle* with different temperature settings for soaking ingredients.
• A sharp bread knife*.

You can find more product recommendations here.

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I based this spelt and oat bread on my seeded bread. It only contains four ingredients: Rolled oats, wholegrain spelt flour, salt and sourdough starter (and water, of course). The wholegrain bread is fluffy and moist without yeast. Thanks to the wholegrain flour and…

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Recipe for the Best Rustic Sourdough Farmhouse Bread

This rustic farmhouse bread with sourdough is the perfect everyday bread and well suited for beginners. The bread can either be baked on the same day or left overnight and baked fresh the next morning. The recipe also requires no yeast and is fluffy and soft even without kneading, stretching or folding.

5 from 1 vote

Print Recipe Rezept merken

Prep Time 30 minutes mins

Cook Time 1 hour hr

Resting Time 6 hours hrs

Total Time 7 hours hrs 30 minutes mins

Course sourdough bread

Cuisine German

Servings 1 Loaf of bread

Ingredients

  

Soaked ingredients

• 2 tsp. bread spices crushed or coarsely ground
• 1 tsp. salt
• 50 g coarsely ground rye flour or whole grain rye flour
• 100 g boiling water

Dough

• Soaked ingredients
• 300 g whole grain rye flour
• 250 g wheat flour brown flour or type 1050
• 430 g water
• 120 g sourdough starter

Instructions

 

Soaked ingredients

• Mix the coarse rye flour, bread spices and salt with boiling or very hot water.
• The soaked flour must then be covered and left to cool to room temperature.

Dough

• For the main dough, mix wholemeal rye flour, wheat flour, the soaked flour, sourdough starter and water.
• Depending on the temperature and sourdough activity, the dough must rest in the bowl for between two and three hours.
• Then line a proofing basket* with a tea towel and dust with plenty of flour.
• It is best to use a dough scraper to transfer the dough from the bowl to the proofing basket*.
• The surface of the dough is also dusted with flour.
• Carefully press the dough into the proofing basket* and cover with the overhanging edges of the tea towel.
• The dough must now rest for a further three to four hours. If the dough is to be left overnight, it should now be placed in the fridge.
• When clear cracks have formed on the surface of the dough, it is time to bake the bread.
• Preheat the oven with a bread baking stone* and steam tray consisting of a stainless steel oven dish* and lava stones* for about 30 minutes or with a cast iron pot* for about 45 minutes at 250 °C.
• Reduce the heat to 230 °C.
• Place the bread directly in the oven or in the hot cast iron pot* and bake with the lid on.
• After 20 minutes, allow the steam to escape and remove the lid if necessary. Bake for about 30 minutes.
• Allow the bread to cool completely before slicing.

Notes

I keep most sourdoughs overnight, which means that the bread doughs spend the night in the proofing basket in the fridge and are baked the next morning. Because rye sourdough is usually much more active than wheat sourdough, this bread can usually be baked on the same day if the outside temperature is warm. I mix the dough after breakfast and can put it in the oven in the early afternoon.

If you prefer to let the dough rest overnight, I would start the dough in the afternoon and put it in the fridge after two to four hours.

Due to the high rye content, it is important that the bread is completely cooled before it is cut. This keeps it fresh and soft for a long time.

Keyword easy, no kneading, no yeast

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